Fayetteville's Arad Evans Inn has a new head chef and a new warm-weather menu.

The chef is Aaron Ames, who takes over from Doug Walters. Ames said he is a "self-taught" cook who has worked at the Arad Evans for four years, including service with former Arad Evans chefs Brian Shore and Bob Etter.

After years of restaurant jobs "in the front of the house," he found that he preferred cooking.

"The kitchen always called me back in some form or another," he said. "I always had a part-time job cooking. I could never seem to not be in the kitchen for a period of time. After a year or so down there, I started working just in kitchens and have never looked back."

The menu still emphasizes fresh, sustainable and, where possible, local foods. New items include Halibut en Papillote, Lobster Bolognese, Cottage Pie and an antibiotic- and hormone-free burger special with rotating side dishes and toppings.